Super Green Omelette
This dish may look kind of crazy but Dr. Seuss got it wrong when he said he didn't like green eggs - these are delicious!
This is actually a Donal Skehan recipe and it's truly fantastic. The omelette is jam-packed full of herby goodness and the filling really packs a flavour punch. It's quick and easy to make, only uses one pan and it is the lightest, most delicious omelette you will ever it - what's not to love!?
Super Green Omelette
Serves 2
50g baby spinach
Large handful of chives
Large handful of flat-leaf parsley
75ml milk (I used almond milk)
4 large free-range eggs
1 tbsp sunflower oil
75g sun blushed tomatoes
50g pine nuts, toasted (plus extra for sprinkling)
1 large ripe avocado, peeled and sliced
100g rindless goats’ cheese, crumbled
Sea salt and freshly ground black pepper
Place the spinach, chives, parsley and milk in a food processor and blitz until smooth (you may need to scrape down the greens with a spatula halfway through the process). Add the eggs and blitz again to combine, then season with salt and pepper.
Heat half the oil in a frying pan over a medium-high heat and pour in half the mixture. Tilt the pan until the mixture completely covers the base. Cook for 2 minutes until just set underneath and then add half the tomatoes, pine nuts, avocado and goats’ cheese. Fold the omelette in half and then cook for a further 2 minutes. Repeat with the remaining mixture to make a second omelette. Serve the omelettes hot from the pan, scattered with the extra pine nuts.
This is actually a Donal Skehan recipe and it's truly fantastic. The omelette is jam-packed full of herby goodness and the filling really packs a flavour punch. It's quick and easy to make, only uses one pan and it is the lightest, most delicious omelette you will ever it - what's not to love!?
Super Green OmeletteServes 2
50g baby spinach
Large handful of chives
Large handful of flat-leaf parsley
75ml milk (I used almond milk)
4 large free-range eggs
1 tbsp sunflower oil
75g sun blushed tomatoes
50g pine nuts, toasted (plus extra for sprinkling)
1 large ripe avocado, peeled and sliced
100g rindless goats’ cheese, crumbled
Sea salt and freshly ground black pepper
Place the spinach, chives, parsley and milk in a food processor and blitz until smooth (you may need to scrape down the greens with a spatula halfway through the process). Add the eggs and blitz again to combine, then season with salt and pepper.
Heat half the oil in a frying pan over a medium-high heat and pour in half the mixture. Tilt the pan until the mixture completely covers the base. Cook for 2 minutes until just set underneath and then add half the tomatoes, pine nuts, avocado and goats’ cheese. Fold the omelette in half and then cook for a further 2 minutes. Repeat with the remaining mixture to make a second omelette. Serve the omelettes hot from the pan, scattered with the extra pine nuts.
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